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3 white plates with white panna cotta topped with a thick purple sauce and different berries.

Vegan Panna Cotta (Way Better Than With Agar Agar!)

This Vegan Panna Cotta is not only creamy, but velvety. It is a silky smooth cooked cream that just melts in your mouth. Making this vegan Italian dessert requires little effort, but delivers a stunning result. If you find panna cotta with agar agar stiff and firm, you will love this recipe.
Course Dessert
Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Soy-free, Vegan, Vegetarian
Keyword mixed berries sauce, vegan panna cotta
Prep Time 5 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 25 minutes
Servings 8 ⅓ cup serving (0,8 dl)
Calories 116kcal


Mixed Berries Sauce

  • 2 cup Frozen mixed berries
  • ½ cup Water
  • ¼ cup Cane sugar or coconut sugar
  • ½ tsp Cinnamon
  • 1 Tbsp Corn starch


Vegan Panna Cotta

  • Measure up all ingredients. Shake your coconut milk can (stored in room temperature).
  • Take a saucepan and warm up full-fat coconut milk and sugar on medium heat.
  • Take a small bowl and mix dairy-free milk and cornstarch and add it to the saucepan once the sugar has been dissolved. Add vanilla extract. If you add it without pre-mixing it might get lumpy. Better be safe than sorry.
  • Cook it on medium heat until cornstarch is activated and the cream has thickened. It should be similar to a slow-flowing paste. It took me approx. 10 minutes. Check out our video to see the consistency better.
  • Pour the mixture to 8 serving bowls (⅓ cup each).
  • Prepare the berry sauce (or your favorite topping), while the panna cotta is set in the fridge. I cool them first on the kitchen counter and only place them in the fridge when they are not hot to the touch any more.
  • How to serve panna cotta? You can serve them in glasses topped with the berry sauce. I also like using silicone muffin tins so I can flip them out to a plate and top with the berry sauce there.

Mixed Berries Sauce

  • Take a saucepan and add mixed berries (blackberries, raspberries, red currant, black current), water and coconut sugar. Bring it to boil.
  • When the berries are soft, use an immersion blender to blend it to a sauce. (If the berries were frozen, they will soften even quicker.)
  • Finally, add cinnamon and cornstarch and bring it to boil to activate the starch. It will thicken to a slow-flowing sauce that is perfect to top your panna cotta. It took me approx. 10 minutes.



If you need any substitutions, please read the FAQs and Substitutions where I explain in details which ingredients can be swapped and why. 

Top 3 Panna Cotta Flavors

Berry Sauce - Follow the directions in this recipe to make a Mixed Berries Sauce or check out our quick Strawberry Sauce recipe.
Salted Caramel - Make a quick vegan caramel by melting ½ cup (35g) coconut sugar and one 14-oz (400g) full-fat coconut milk in a saucepan. Make sure you have sea salt flakes (fleur de sel) not regular salt to make this delicious sauce. Add ½ tsp and check for taste.
Fresh Mango Puree - Peel, slice and blend ripe(!) mangos to a creamy mousse. No need to add any other ingredient. It will make your vegan panna cotta absolutely refreshing.


Serving: 1⅓ cup serving (0,8 dl) with topping | Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 28mg | Fiber: 1g | Sugar: 16g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg